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Biscoff and chocolate chip banana bread on a wooden board, with two slices cut
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5 from 5 votes

Biscoff & Choc Chip Banana Bread (Gluten Free, Low Lactose, Low FODMAP)

A deliciously moist chocolate chip banana bread flavoured with homemade gluten-free Biscoff spread.
Course Dessert
Cuisine American, European
Keyword banana, Banana Bread, Biscoff, chocolate, gluten-free, Low FODMAP, Low Lactose
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 12
Calories 403kcal


  • 160 g homemade gluten-free biscoff spread (Plus extra for spreading on top. Full recipe is linked above.)
  • 3 very ripe bananas (approx 300g peeled weight)
  • 245 g gluten-free plain flour (I use Doves Farm)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 110 g unsalted butter
  • 220 g caster sugar
  • 2 large eggs
  • 140 g lactose-free greek yoghurt mixed with 1/4 tsp baking soda (I used Tesco own brand)
  • 80 g lactose-free cream cheese (I used Arla Lactofree)
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 100 g milk or dark chocolate chunks/chips


  • Preheat the oven to 175°C or 155°C Fan
  • Grease and line a large loaf tin (the one I used measured 25 x 11.5 x 7.5cm)
  • Sift gluten-free flour, baking soda and salt into a medium bowl and whisk together
  • In the bowl of an electric mixer, beat the butter and 170g of the caster sugar on a medium speed for 5 minutes until pale and fluffy, scraping down the sides when necessary
  • Whilst the butter and sugar mixes, mash the bananas thoroughly in a small bowl
  • Crack the eggs into the butter and sugar mixture one by one, mixing the first through fully before adding the second
  • Add the mashed bananas and mix
  • Add half of the flour mixture and mix on a low speed until just incorporated, followed by half of the greek yoghurt/baking soda mixture. Repeat with the second half of the flour mixture, then the greek yoghurt mixture.
  • Add the chocolate chips and mix through on a low speed or by hand
  • Pour half of the mixture into the lined loaf tin
  • In another small bowl, whisk together the cream cheese, biscoff spread, cinnamon, the remaining 50g of caster sugar and vanilla extract.
  • Spoon half of the Biscoff mixture in a line down the middle of the tin, on top of the batter. Use a skewer or knife to lightly marble it through the batter, making figure of 8 motions. This shouldn't be too thorough - you don't want to mix them together completely, just spread the Biscoff out a little.
  • Pour the other half of the batter on top, followed by the other half of the Biscoff, repeating the same marbling technique.
  • Bake for approx 1 hour 15 - 1 hour 30 minutes or until a skewer comes out with just a few moist crumbs. If the top becomes too browned (keep an eye on it after the 45 minute mark), cover loosely with foil and continue cooking.
  • Leave to cool in the tin for 10 mins, before transferring to a cooling rack
  • After about an hour, once fully cooled, spread more of the homemade Biscoff across the top
  • Slice and enjoy!